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Lactic sourdough bread

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Lactic sourdough bread:  I call this loaf  ” lactic sourdough”

because this loaf has full of lactic acid. lactic food.PNG

I treat my sourdough starter as levain. You can read how I made my sourdough starter from scratch just using flour and water here.

Ingredients:   To make two loaves.

Levain   315g  ( My dough hydration is about  68-70% )

Final dough

KA AP   810g    * King Arthur All purpose flour

Freshly ground Rye berry seeds  50g

Vital gluten  8g

Water ( Spring water is the best)  526g +

Instant yeast  1-2 g  * No need to add the yeast in the summer.

Salt  19g


  1. Mixing  Add all the ingredients to the mixing bowl except the salt.
  2. Mix until incorporated, then leave it for 5 minutes.
  3. Add the salt and knead until the dough have a moderate gluten development.
  4. Bulk fermentation: 3-4 hours until the dough rises triples.
  5. In 45 minutes,  Folding: Stretch and fold the dough on the surface once after 45 minutes of bulk fermentation.
  6.  Dividing and shaping:  Divide the dough in the half and shape.
  7. Final fermentation: Approximately 1 -2 hours at 76F.
  8. Baking : preheated at 280F,  increased the temperature to 430F as soon as you place the dough in the oven, put the metal wire underneath the bread, continue to bake for 10 minutes at 430F. Decrease the temperature to 400F, bake another  5-10 minutes until golden browned.007

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I have used this knife since 2010, and it has still worked as new yet.

Victorinox Swiss Army 10.25 Inch Fibrox Pro Curved Bread Knife with Serrated Edge

 

Happy Baking!

koubo

 
4 Comments

Posted by on April 19, 2017 in Lactic sourdough bread, My recipes

 

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